Twice-Baked Sweet Potatoes With Leeks and Sausage

Recipe by IngridH
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 375 degrees Fahrenheit.
  • Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
  • Bake for 1 hour, or until completely tender.
  • In a medium skillet over medium high heat, crumble the sausage.
  • Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
  • Drain any excess fat and set aside.
  • In the same pan, melt the butter over medium low heat.
  • Add the leeks, sage, and thyme.
  • Cook until the leeks are soft and starting to turn golden.
  • Remove the leeks from the pan and set aside with the sausage.
  • Cut the sweet potatoes in half lengthwise.
  • Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
  • Place the empty skins on a baking sheet.
  • Preheat broiler, placing the rack about 6 inches from the heat.
  • Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
  • Add the sausage and leeks and mix well.
  • Taste for seasoning, and add more salt if needed.
  • Scoop the sweet potato mixture back into the skins; top with the grated cheese.
  • Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
  • Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).
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